Crustless Spinach And Feta Pies
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil3 large
Egg3 cup
Half-And-Half1 tbsp
Plain Bread Crumbs2 tsps
Mint (crumbled dried)1 pinch
Cayenne Pepper1 cup
Crumbled Feta Cheese340 g
Tomatoes (mixed small)2 tbsps
Olive Oil1 tsp
Oregano (dried)Directions:
1
Position a rack in the center of the oven and preheat to 400 degrees F
2
Heat olive oil in a medium skillet over medium-high heat
3
Squeeze excess water out of spinach
4
Add spinach and scallions and cook, stirring, until dry, about 4 minutes
5
Transfer to a colander and press with the back of a spoon to remove the last bit of moisture
6
Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet
7
Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped
8
Remove blade and stir in feta cheese
9
Divide mixture evenly among ramekins
10
Bake until set around the edges but still slightly soft in the center, about 20 minutes
11
Turn oven off, leaving pies inside to set, about 5 minutes more
12
Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve
13
Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl
14
Add olive oil, lemon juice, oregano, and salt and black pepper to taste
15
Toss again
16
Shopsmart: Deep into summer, we stock up on heirloom tomatoes
17
Grown from the prized seeds of nearly forgotten varieties, these sweet, succulent beauties are a treat in a salad or simply sliced and sprinkled with salt